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Creme Caramel


  • 3 eggs

  • 1 egg yolk

  • 200g caster sugar

  • 200ml thickened cream

  • ½ tsp vanilla essence

  • water


  • 1.

    In a large mixing bowl, combine the eggs and sugar. Whisk until creamy and the sugar has all dissolved.

  • 2.

    Add the vanilla essence and cream and lightly whisk.

  • 3.

    Pour the crème caramel mixture into 4 ceramic ramekins to a little over half- way mark.

  • 4.

    Place the ramekins into a baking tray and half fill with water. (Ensure that the water does not go into the ramekins.)

  • 5.

    Place into a pre- heated oven at 180C for 45-50 minutes. (If you find they are getting too much colour, too quickly in your oven, turn down temp. to 150C.)

  • 6.

    Sprinkle 1 tablespoon of caster sugar over the top of each crème caramel, then melt the sugar under a medium grill until the sugar caramelizes. (If you have a kitchen blow-torch, that works well.)


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